Brunner: Holiday recipes stir up memories

Dec. 6, 2012

Perhaps I am feeling sentimental this holiday season, but the recipes I am drawn to prepare are ones the sons and I made when they were at home.

While baking their favorite cookies, I can picture their little helping hands, delighted to create spritz shaped Christmas cookies. They also loved to dip their favorite molasses cookies in powdered sugar as the smell of sugar and spice filled the air and eventually their tummies.

Another family favorite was Karlene Schneider’s Babe Ruth Bars. If you have the same type of sentimental recipes to share, submit to editor@WindsorBeacon.

com. Until I hear from my readers, you will have to stroll down memory lane with my favorite Christmas cookies.

The first cookies I learned to bake, as a 7-year- old, have fondly been renamed “Sugar & Spice and Everything Nice.” These cookies stay moist and chewy with the added molasses if do not over bake. Add to your cookie tray along with Christmas-shaped spritz cookies and Babe Ruth Bars. Use these Old Amish baking tips to aid your success:

• When baking, it makes batter lighter and fluffier to have eggs at room temperature.

• To prevent sticking, before measuring honey or molasses, oil the cup with cooking oil and rinse in hot water.

Closing thoughts - Old Amish proverbs:

“Keep your words soft and sweet, just in case you have to eat them.”

“A family that works together grows together.”

Ruth Brunner is a Windsor resident and Windsor Middle School teacher. Reach her at (970) 686-9646 or by email at AshleyKeesis@windsorbeacon.

Sugar & Spice, Everything Nice Cookies

Preheat oven to 350 degrees. Cream butter, sugar, and egg. Stir in molasses, salt, spices and baking powder. Beat in flour, one cup at a time until well mixed. Drop walnut sized balls of dough on a lightly greased cookie sheet. Bake for 7 to 10 minutes (cookies will still be a little doughy on top.) Dip in powdered sugar while warm.

Pour heated mixture over corn flakes and peanuts. Stir until mixed then spread onto a 10-by-13-inch baking dish or jelly roll pan. Sprinkle with chocolate chips, and bake at 200 degrees until chips are melted. Remove from oven and spread chocolate chips over bars. Cut while warm; store in airtight container once cooled.